These cookies—oh, these cookies—are irresistibly soft and chewy. Calling them “soft gingersnaps” might sound like an oxymoron, but it fits: they’re tender, slightly crackly on top, and packed with warm spice.
Made with applesauce (I used homemade, but any unsweetened applesauce works), cinnamon, a hint of cloves and plenty of ginger, these fall-ready cookies quickly stole my heart.
I recently used the last of the apples from my friend Jenny’s tree, plus a bit of applesauce, to make these. Usually I bake a few cookies and freeze the rest of the dough in balls to bake later, but this time they all disappeared within 24 hours.
They’re a bit healthier than many cookie recipes: they use half the butter of a typical chocolate chip cookie, so if you need an excuse to preheat the oven, there’s one.
If you follow me on Instagram, you may have seen some behind-the-scenes photography on my story—diffusers, bounce cards and backdrops. Several people asked for more photography tips, so I might share more here. Thoughts?
I’ve also noticed a drop in Facebook impressions recently. It feels like the platform nudges creators toward paid promotion (maybe because I switched my Instagram to a business account—Facebook and Instagram are all connected). If you enjoy my posts and don’t mind seeing them in your feed, I’d be grateful if you’d opt in on Facebook by visiting my page and choosing “See First” from the follow or like menu so my posts are more likely to appear in your feed.
I share behind-the-scenes shots, quick video snippets from Instagram stories, personal family photos and new posts as soon as they go live. Engaging with posts—liking, commenting or sharing—also helps the algorithm show you more of what you like. If you can spare a click, I’d be so thankful.
Thank you, friends. Big hugs! Go make cookies.
Soft & Chewy Apple-Cinnamon Gingersnaps
Ingredients
- ½ cup butter
- 1 cup granulated sugar plus more for rolling
- ¼ cup molasses
- 1 egg
- ⅓ cup applesauce
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 2 tsp cinnamon
- 2 tsp ginger
- ⅛ tsp ground cloves
Instructions
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In a standing mixer, beat the butter, sugar and molasses until light and fluffy, about 2 minutes, stopping to scrape down the bowl as needed. Beat in the egg, then the applesauce.
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In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. With the mixer on low, add the dry ingredients to the butter mixture and beat until combined. Chill the dough while you preheat the oven to 375ºF, or refrigerate for up to 48 hours.
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Place 1/3 cup sugar in a shallow bowl. Roll the dough into 1-inch balls, roll each in the sugar, and place on parchment-lined baking sheets about 2 inches apart. Bake for about 8 minutes, until golden and crinkled. Cool on a rack.
Tried this recipe? Leave a comment!